Well, it ain't Kentucky...

...but it is my second foray into making fried chicken.

I can hardly believe it myself, but when I made a batch of fried chicken late last year because I was running short on time before dinner and had a whole chicken to cook, it was my first batch of fried chicken, ever. It turned out really well. The chicken was moist, the outer coating was crispy and satisfying. Obviously, it's not the sort of main I want for every meal, but once every few months can't be too bad, right? Right?

Well, I've been sick for the last several days; sick, with 6 chicken thighs thawing in the refrigerator. So — with time running out on what to make before the chicken spoiled and little interest in an elaborate and time-consuming preparation — I made another batch of fried chicken last night.

I've been using vegan buttermilk as a wash. Once that's done, I've been dredging in a mixture of flour, salt, pepper, paprika and panko. I didn't quite get the salt content as high as it ought to have been; the chicken was a little bland. Also, I've discovered that adding panko to the breading just results in scorched panko. So I'll be omitting that step for tonight's batch.

Still, with a little tweaking, I think I've got a quick and easy recipe for a lot of chicken.